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Bucatina Gulf Crab Carbonara, Local Peppers, Pancetta Cream Mix2.6# sliced bacon, chopped 2qt heavy cream6ea egg yolks BaseRender the bacon. Strain off fat, add the cream and bring to a boil. Blend in blender emulsifying with egg yolks. Push through a chinois. Cool down and blend in yolks.  Label and store Ingredients for plate up .5 oz. small diced red bell pepper.25 oz. minced shallot.15 oz. minced garlic2 oz. clam juice2 oz. crab claw meat1 oz. jumbo lump crab meat3 oz. base3.5 oz. Cooked Bucatini In a hot sauté pan place a about .5 oz of canola oil. Add in garlic, shallot, red bell pepper and sauté until translucent. Add in claw meat and clam juice. Once liquid is au sec lower temp to medium and add in base. Place warmed bucatini to sauce and stir to coat. If still thin add a pinch of parmesan to thicken. Add in jumbo lump and warm through, re season.
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Video Length: 110
Date Found: November 16, 2010
Date Produced: November 16, 2010
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The Baltimore Sun |
July 15, 2011
Alewife Restaurant chef Chad Wells prepares snakehead fish three different ways. (Amy Davis/Baltimore Sun)
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The Baltimore Sun |
July 14, 2011
Phillips Seafood, the last of the original tenants of the inner harbor, is moving to the power plant this Fall. (Emaun Kashfipour/Baltimore Sun)
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The Baltimore Sun |
March 23, 2011
Orioles Park at Camden Yards unveiled it’s new concessions for the ball park. Several dishes are locally inspired, like Polock Johnny's sausage, beer-battered soft-shell crab sandwich & Chop House steak & egg sandwich. (Kevin Richardson/The Baltimore Sun)
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The Baltimore Sun |
February 04, 2011
Food judge Lars Rusins, founder of Baltimore Foodies, talks about the new tastes and trends at the 2011 Chocolate Affair. (Jill Rosen/Baltimore Sun)
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The Baltimore Sun |
February 04, 2011
Nacho Mama’s in Canton was one of the bars to tap a keg of National Bohemian, or Natty Boh, for the first time in Baltimore for 15 years. (Amy Davis/Baltimore Sun)
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